Slow-Cooked Pulled Pork

• 2 tablespoons brown sugar
• 4-1/2 teaspoons paprika
• 2 tablespoons coarsely ground pepper, divided
• 1 tablespoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 boneless pork shoulder butt roast (3 to 4 pounds), cut in half
• 1 cup cider vinegar
• 1/4 cup beef broth
• 1/4 cup barbecue sauce
• 2 tablespoons Worcestershire sauce
• 1-1/2 teaspoons hickory Liquid Smoke, optional
• 10 kaiser rolls, split

1. In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight.
2. Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
3. Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.

brown sugar, paprika, ground pepper, kosher salt, chili powder, cayenne pepper, pork shoulder butt roast, cider vinegar, beef broth, barbecue sauce, worcestershire sauce, liquid smoke, kaiser rolls

Taken from www.tasteofhome.com/recipes/slow-cooked-pulled-pork/ (may not work)